You’ll Need:
1/2 Salmon or 4-6 fillets
1/2 cup Pomegranate Juice
3 tbsp soy sauce
2 garlic cloves minced
Pomegranate seeds
1 lb brussels halved
1 cup brown rice cooked
2 tbsp butter
2 tbsp olive oil
1/2 tsp garlic salt
First heat oven to 400 degrees. Get rice cooking on the stove right away this will take the longest, unless you have a pressure cooker, do it in there! Then in bowl mix everything together and add in salmon fillets. Cover and let marinade for 15-30 minutes. Remove and place salmon onto a foil lined baking sheet add the halved Brussels around the salmon and drizzle them with olive oil and sprinkle with salt and pepper. Place into oven for 10 minutes.
Place marinade into a sauce pan and bring to a boil. Boil for 3-5 minutes until sauce beans to thicken. Remove from heat.
At the 10 minute mark pour half the sauce over the salmon and return to oven for another 7 minutes until the salmon is completely cooked and the Brussels are softened and chard just a little. Once rice is cooked add in 2 tbsp butter, 1 tbsp olive oil and 1/2 tsp garlic salt and mix well. To serve place rice on plate and top with salmon and drizzle with remaining sauce. Serve with a side salad and the brussles.